Imported from the web

Vegan Mushroom Alfredo

Name: Vegan Mushroom Alfredo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 cup raw cashews (Unroasted and unsalted; soak in room-temperature water for at least 2 hours, then drain and rinse.); 1 cup water (For the cashew cream.); 3 tbsp nutritional yeast; 2 tsp lemon juice; 0.5 tsp salt (For the cashew cream.); 0.25 tsp pepper (For the cashew cream.); 8 oz fettuccine pasta (Cooked; gluten-free or regular, or another pasta of choice. Body excerpt recommends a long, flat noodle such as fettuccine or tagliatelle.); 3 tbsp olive oil; 3 garlic (Finely minced cloves.); 0.25 cup shallots (Minced; may substitute an equal quantity of yellow onion.); 8 oz button mushrooms; 8 oz shiitake mushrooms; 0.5 cup dry white wine (A dry wine such as pinot grigio or sauvignon blanc.); 1 tsp salt (For the mushroom pan; adjust seasoning to taste.); 4 tbsp fresh parsley (Chopped; reserve 1 tbsp for garnish.); pasta water (Reserve about 1 cup after boiling pasta; use as needed to loosen the sauce.)

Imported by Starr2 on SeeMeCook

A hearty pasta dinner with a creamy cashew-based Alfredo sauce, two kinds of mushrooms, and fresh parsley. The rich, savory sauce is balanced with lemon and white wine; use gluten-free pasta to make the dish gluten-free.

5 servings50 minItalian

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Ingredients

1 cup raw cashews (Unroasted and unsalted; soak in room-temperature water for at least 2 hours, then drain and rinse.)
1 cup water (For the cashew cream.)
3 tbsp nutritional yeast
2 tsp lemon juice
0.5 tsp salt (For the cashew cream.)
0.25 tsp pepper (For the cashew cream.)
8 oz fettuccine pasta (Cooked; gluten-free or regular, or another pasta of choice. Body excerpt recommends a long, flat noodle such as fettuccine or tagliatelle.)
3 tbsp olive oil
3 garlic (Finely minced cloves.)
0.25 cup shallots (Minced; may substitute an equal quantity of yellow onion.)
8 oz button mushrooms
8 oz shiitake mushrooms
0.5 cup dry white wine (A dry wine such as pinot grigio or sauvignon blanc.)
1 tsp salt (For the mushroom pan; adjust seasoning to taste.)
4 tbsp fresh parsley (Chopped; reserve 1 tbsp for garnish.)
pasta water (Reserve about 1 cup after boiling pasta; use as needed to loosen the sauce.)

Steps

1
Soak the cashews in room-temperature water for at least 2 hours. Drain and rinse them. If short on time, the body excerpt says they may instead be soaked in very hot water for 30 minutes.
2
Add the soaked cashews, 1 cup water, nutritional yeast, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper to a blender. Blend until smooth and creamy. If not using immediately, transfer to an airtight container and refrigerate for up to a week.
3
Bring a large pot of salted water to a boil.
4
Meanwhile, preheat a large sauté pan over medium heat. Add the olive oil, minced shallots, and garlic. Cook for a few minutes, until softened.
5
Transfer the softened shallots and garlic to a small bowl and set aside to add back later.
6
Slice the button and shiitake mushrooms. Increase the pan heat to medium-high and add the mushrooms.
7
Cook the mushrooms, stirring often, until most of their liquid has reduced, about 15 minutes.
8
Boil the pasta until al dente. Reserve about 1 cup of the pasta water before draining, in case it is needed to loosen the sauce.
9
When most of the mushroom liquid has reduced, deglaze the pan with the white wine.
10
Add the cooked shallots and garlic back to the pan, along with 1 teaspoon salt, the remaining pepper, and the chopped parsley, reserving 1 tablespoon parsley for garnish. Cook for a few more minutes. Taste and adjust the seasoning as needed.
11
Add the cooked pasta to the mushroom pan and coat it with the cashew Alfredo sauce.
12
If the sauce is too thick, stir in a little of the reserved hot pasta water until loosened to your liking.
13
Top with the reserved fresh parsley and serve.

Notes

The cashew sauce can be made ahead and refrigerated in an airtight container for up to a week. For best results, the source recommends a long, flat pasta such as fettuccine or tagliatelle; spaghetti and gluten-free pasta are also options. A little extra lemon juice may be added if desired for acidity. Use tongs to toss the pasta, mushrooms, and sauce.